Dice and Prepare Meat:

Choose a lean, firm yet tender cut like top sirloin. Dice into 1.5-2 cm cubes at home for uniformity. Rinse and pat dry with a towel.

Make Spice Paste:

In a mortar, crush garlic with peppercorns, salt, and cumin into a paste. Coat the meat cubes with this mixture, then cover and refrigerate for 30 minutes to marinate.

Brown Meat and Vegetables:

Over medium-high heat, warm 2 tbsp corn oil in a deep iron pot or saucepan. Once hot, add meat cubes in one layer and brown on all sides until golden and juices start to flow. Stir in tomato squares and chopped yellow pepper; cook for a few minutes. Add potato cubes (same size as meat).

Sauté Aromatics:

Incorporate purple onion, garlic, and aji amarillo paste; sauté until softened.

Blend Cilantro Water:

Cook the potatoes for 5-10 minutes, stirring now and then. Meanwhile, blend cilantro with 4 cups water for 3 minutes. (Traditional Seco de Carne uses culantro; cilantro is a good substitute. Optionally replace 1-2 cups water with beer for a regional twist.)

Simmer Stew:

Cover and simmer for 30-45 minutes until meat is tender. If the stew becomes too dry, add 1 more cup water. A few minutes before removing from heat, mix in peas; cook for no more than 5 minutes. Let rest 10 minutes before serving.

Serve with Sides:

Serve with sides like white rice seasoned with sweet chili, boiled yucca, white bean stew, or fried plantain. Garnish with avocado slices and purple onion if desired.